Show requisite in famil family ys I 1 s ale M citrus fruits cabbage 0 lettuce spinach and toi tomato both raw and canned are liberally ea supplied with vitamin C it if you have the orange and tomato juice habit which has swept the country in the last few years you are probably getting your quota of vitamin C which Is found widely distributed tri buted among fruits and vegetables the citrus fruits cabbage lettuce spinach fifi tomatoes both raw and canned are particularly well supplied with this vitamin pineapples apples bananas raspberries rasp berries and strawberries string beans carrots turnips beans peas 7 potatoes and radishes give us a most almost as liberal a contribution because sometimes the vitamin C content I 1 is s injured during cooking it is fortunate that most of these foods are delectable in their raw state both tomatoes and pineapples however because of their natural acids keep their full content after cooking this enables us to use these canned products with full confidence in their vitamin 0 supply when this vitamin is very low or absent as has been the case in war times or on long voya voyages es away from the source of the fresh food supply the disease known as scurvy may afflict the community or the crew old records show that limes lemons and potatoes were known as scurvy preventives ven tives and cures generations before the existence of vitamin in 0 was recognized zed while acute scurvy is seldom or never seen in this country a condition of sub scurvy which re tards the growth and the formation of good teeth has been found in cases of undernourished children the symptoms are loss of appetite sore mouth and tenderness of the joints some of the growing pains which were su supposed to have been a natural affliction of childhood may have been caused by a chronic case of mild scurvy plenty of fruits for breakfast the use of vegetables and fruits liberally at the other meals in the form of salads and desserts will provide us pleasantly with the essential vitamin C clear tomato soup 4 tablespoons butter vi 1 cup each onion carrot celery raw ham cut up or d iced 1 can tomatoes teaspoon peppercorns 1 small baylett bayleaf S 3 cloves 2 sprigs parsley 3 sprigs thyme salt pepper f 1 quart white soup stock cook onion carrot celery and ham in butter five minutes add to tomatoes ma and seas seasonings onins and herbs and cook slowly for one hour strain carefully add stock and season to taste citrus cocktail i vt cup lemon juice il i 4 c cup u p orange juice 1 cup grapefruit juice aulca 1 cup sugar few grains salt I 1 cup mineral or iced water extract juice from the fresh fruits combine and pour over cracked ice in cocktail glasses garnish with mint sprigs or maraschino cherries cherrie s carrot cabbage and nut salad 2 cups carrots cut in very fine strips 2 cups cabbage finely shredded va cup vinegar Vs cup sour cream Vs cup mayonnaise Vs cup nut meats finely chopped crisp carrots and cabbage by al lowing aillem to stand 1 in drain add lee vinegar and andi utes ittes drain and ary chill whip cream vegetables slight th or thick fold in mayonnaise mayonna lse carrots cabbage and nuts auty rabine together lightly with sour soui and toss mayonnaise mixture serve tal capo la lettuce or as a slaw e 0 on C ls cc syndicate anu ser |